In addition to our à la carte staples and specials,
we are pleased to offer a SEASONALLY evolving tasting menu
of our most popular classics and newest dishes. AVAILABLE DAILY.
A Taste of Perle
Amuse Bouche
LOBSTER ARANCINI
Crispy Carnaroli rice ball, Maine lobster, baby spinach, Grana Padano cheese, tarragon aïoli
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
Un
DUCK COBB SALAD
Chopped romaine hearts, duck breast, blue cheese, avocado, quail eggs, cherry tomatoes,
focaccia crouton, red wine vinaigrette
NOTRE TERRE, Vin de France Rosé, Languedoc, 2022
Deux
SOFT SHELL CRAB
Sweetcorn, fava beans, piquillo peppers, pickled ginger, miso-corn sauce
BERNARD et BENOÎT LANDRON, Melon B, Muscadet, 2021
OPTIONAL TRUFFLE PASTA COURSE +25
Fresh-shaved summer black truffles, handmade rigatoni,
Parmigiano Reggiano, velouté
VINCENT et PIERRE-ANTOINE BESSON, Chardonnay, Burgundy, 2022
Trois
LAMB CHOPS
Herbed couscous, petites pois peas, pistachio, cucumber-mint yogurt, lamb jus
DOMAINE BOISSONNET, Syrah, Saint-Joseph, N. Rhône, 2022
quatre
TARTE AU CITRON
Lemon curd, blackberry, white chocolate “perles,” meringue, graham cracker cookie
PIERRE SPARR, Crémant d’Alsace Rosé Brut, NV
FOUR COURSES | 85 PER PERSON | OPTIONAL WINE PAIRING 55 / 65 / 75
GLUTEN-FREE OPTIONS AVAILABLE UPON REQUEST
A Taste of Perle
VEGETARIAN
Amuse Bouche
TRUFFLE ARANCINI
Crispy Carnaroli rice ball, summer black truffles, Grana Padano cheese, aïoli
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
Un
COBB SALAD
Chopped romaine hearts, blue cheese, avocado, quail eggs, cherry tomatoes,
focaccia toast, red wine vinaigrette
NOTRE TERRE, Vin de France Rosé, Languedoc, 2022
Deux
ZUCCHINI TEMPURA
Sweetcorn, fava beans, piquillo peppers, pickled ginger, miso-corn sauce
BERNARD et BENOÎT LANDRON, Melon B, Muscadet, 2021
OPTIONAL TRUFFLE PASTA COURSE +25
Fresh-shaved summer black truffles, handmade rigatoni,
Parmigiano Reggiano, velouté
COURTAULT-MICHELET, Chardonnay, Chablis, 2022
TROIS
HERBED COUSCOUS
Petits pois, pistachio, cucumber-mint yogurt, pea shoot salad
DOMAINE BOISSONNET, Syrah, Saint-Joseph, N. Rhône, 2022
quatre
TARTE AU CITRON
Lemon curd, blackberry, white chocolate “perles,” meringue, graham cracker cookie
PIERRE SPARR, Crémant d’Alsace Rosé Brut, NV
DENIS BREUSSIN, Chenin Blanc, Vouvray Demi-Sec, 2021
FOUR COURSES | 70 PER PERSON | OPTIONAL WINE PAIRING 55 / 65
VEGAN & GLUTEN-FREE OPTIONS AVAILABLE UPON REQUEST
Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols
(∘) - These dishes contain ingredients that are served raw or may be undercooked based on your specifications. Consuming raw or undercooked seafood, meat, poultry, or eggs may increase your risk of food-borne illness.
Menu items are subject to change according to seasonality and availability.
A 4% service charge will be added to each guest check to ensure competitive industry compensation for all of our valued team members, as well as health and medical benefits for all of our salaried team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.